American Leg of Lamb Shawarma
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Recipe Provided By
Chef Daryl Shular, CMCServings
8
Posts
Ingredients
- 5 pounds American Lamb leg
Spice Rub:
- 1 cup plain yogurt
- 2 ounces lemon juice
- 2 ounces olive oil
- 1 ounce red wine vinegar
- 4 garlic cloves, minced
- 1/2 cup yellow onion, chopped
- 1 ounce kosher salt
- 1 ounce ground black pepper
- 1/2 ounce sumac
- 1/2 ounce turmeric
- 1/2 ounce paprika
- 1/2 ounce coriander
- 1 teaspoon ground cumin
- 1 teaspoon ground nutmeg
- 1 teaspoon cayenne pepper
- 1/2 teaspoon ground cloves
- 1/4 teaspoon ground mace
Directions
For the Spice Rub: In a bowl, combine yogurt, lemon juice, oil and vinegar; mix with a whip until smooth. Add garlic, onion, salt, black pepper, sumac, turmeric, paprika, coriander, cumin, nutmeg, cayenne, cloves and mace; mix until evenly incorporated. Once rub is combined, carefully rub thoroughly and evenly over leg of lamb; marinate 12 to 24 hours prior to roasting.
Place the marinated lamb onto a roasting pan or sheet pan with roasting rack; cook at 325°F for 2 hours to desired doneness. Once desired temperature has been reached, remove from oven; rest at room temperature for 3 minutes prior to service.
USDA recommends the following time and temperature parameters
Ground Lamb
Internal temperature of 160°F
All Other Cuts
Internal temperature of 145°F, with a 3 minute rest
